Monday to Wednesday served all evening. Thursday served 5pm to 6:30pm. Friday and Sunday served 5pm to 6pm. No early bird on a Saturday
2 course 21.50 3 course 26.50
| Starter | |
|---|---|
| soup of the day with homemade brown bread | |
| warm spiced aubergine, roast butternut squash, chickpeas, spiced pumpkin seeds and mint yoghurt | |
| whitefish scampi tacos, pico de gallo, avocado, lime and shaved cabbage | |
| smoked duck ham and gorgonzola pizzette, rocket & pickled onion | |
| Main | |
|---|---|
| supreme of chicken "kiev", creamed corn, balsamic roast red onion, green beans and new potatoes | |
| open wild mushroom lasagne, cep puree, rocket, hazelnuts and aged parmesan | |
| prosciutto rolled stuffed pork fillet, mustard crushed potatoes, char-grilled broccoli, apple brown | |
| pan fried fillet of hake, steamed bok choi, crab dumpling, lime and coconut sauce | |
| 8 oz rump steak w/ home fries, tobacco onions & pepper sauce supplement 2.50 | |
| Dessert | |
|---|---|
| blueberry crème brûlée, short bread biscuit | |
| banoffi, salt caramel, meringue trifle, chantilly & chocolate | |
| chocolate fondue w/ peanut butter fudge, homemade marshmallow, pineapple & profiteroles supplement o | |
Sample Menu
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